Zucchini Rollups (Rollatini) - My Favorite Way To Use Summer Zucchini

By Sip and Feast · 60 min

Ingredients

Instructions

1. Slice the zucchini lengthwise into very thin strips, stopping at the seedy center; discard or save the center 1/2 inch. Layer the strips in a colander, salting each layer, weigh them down with a plate and cans, and let them release water for 60 to 90 minutes.
2. Heat the olive oil in a large pan over medium heat and add the garlic. Cook until golden, then add the red pepper flakes if using and cook 30 seconds more.
3. Add the plum tomatoes and bring to a lively simmer, about 3 to 5 minutes. When the sauce starts to thicken, lower the heat to the lowest setting and cover with the lid cracked. Season with salt and pepper to taste.
4. Microwave the spinach for 60 seconds. When cool enough to handle, squeeze out the moisture in a clean towel and finely chop it.
5. In a bowl, combine the spinach, ricotta, chopped basil, parsley, 3/4 cup of the mozzarella, 1/4 cup of the Pecorino Romano, and 1/2 teaspoon pepper. Taste and adjust the salt, then mix in 1 beaten egg.
6. Preheat the oven to 400°F with the rack in the middle. Rinse the zucchini to remove excess salt and dry thoroughly with paper towels.
7. Layer 3 to 5 zucchini strips lengthwise, overlapping, and spoon 2 to 3 tablespoons of the ricotta mixture in the middle. Roll up with the seam side down. Repeat until all the zucchini is used.
8. Spread a half inch of the sauce in a large baking dish. Place the rollatini seam side down in the dish, spoon more sauce on each, and sprinkle with the remaining mozzarella and Pecorino Romano.
9. Bake 20 to 30 minutes, until bubbly and golden on top. Broil the last 1 to 2 minutes if you like, watching carefully. Rest 15 minutes before serving.
10. Stir the chopped basil leaves into the sauce just before assembling the rollatini.

Summarized from Sip and Feast's video. Watch it for the details.

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